I made a few changes to a recipe I use often for pudding – the biggest being I used unsweetened almond milk instead of light soy milk. It isn’t as sweet as previously but I like the taste. I also added a small amount of Earth Balance to give it a bit creamier texture. I think I need to start leaving the instant espresso powder out, Walker wants to eat it badly and I am sure he doesn’t need caffeine! So soon I will make him his own version.
Chocolate Espresso Pudding
- ½ cup brown sugar, packed
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- 1 Tbsp instant espresso powder (Medaglia D’ Oro Instant Espresso Coffee)
- 1/8 tsp kosher salt
- 2 cups unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 Tbsp Earth Balance buttery stick
In a heavy medium saucepan whisk the dry ingredients together, breaking up any clumps and slowly whisk in the milk until smooth.
Bring to a boil over medium heat, whisking often. Once bubbling, stir constantly for 1 minute.
Take off the heat and stir in the Earth Balance till it melts in, then the vanilla.
Split between 4 dishes and chill for a couple of hours. If like me you love pudding skin, chill uncovered. If not, then cover each bowl with plastic wrap. PS: This is VERY thick pudding. Which I love.
Makes 4 bowls.